Sentences with phrase «marinated tofu cubes»

good start for an asian salad I marinated my tofu cubes before baking for extra flavor.

Remove the amount of coating you think you'll need and coat Marinated Tofu Cubes (see recipe above).

Top with Marinated Tofu Cubes.

Pour Buddha Sauce over Marinated Tofu Cubes.

I went with the Energy Bowl, which was clearly made for me: marinated tofu cubes, rich coconut curry sauce, and chickpea - vegetable stew, plus cucumber, tomato, red onion, and sunflower sprouts, all served over brown rice.

Marinate tofu cubes in this mixture while preparing the rest of the recipe.

Here we marinate tofu cubes in soy sauce and lime juice with a touch of toasted sesame oil, then roast them — perfect tofu every time.

Not exact matches

Stir in cubes of marinated, baked tofu, tempeh or chickpeas for a complete meal.

Drain tofu and slice into thin, long cubes (or the shape of your choice) and arrange in dish for marinating.

Pour over the tofu cubes and halved mushrooms and leave them to marinate for at least 20 minutes.

If you want to make these with vegetarian protein, use a package of «Cauldron Foods» marinated tofu pieces, but leave out the stock cube as the tofu is salty enough.

Start by marinating your tofu, mix all the marinade ingredients in a shallow dish and mix your cubed tofu, mixing it carefully so it becomes evenly coated but does not crumble.

To prepare individual servings of the tofu poke, scoop some of the marinated tofu into a dish and add a handful of the cubed mango, pickled shallots to taste, and a big pinch of sesame seeds.

Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.

This cold - weather variation of a classic Greek stew is enlivened with cubes of marinated tofu feta.

I love tofu plain from the box, scrambled with mushrooms for breakfast with toast, sliced and marinated in a sandwich, baked into chewy cubes, pan «fried» and tossed with a saucy stir fry, blended into a sauce... I would et it here or there, I would eat it anywhere!

I've cut tofu into cubes, triangles, or strips; I've baked it at anywhere from 325 to 425 degrees, for anywhere from 15 to 45 minutes; I've flipped or not flipped, marinated or not marinated, and on and on... yet I still don't have a particular way I prefer to do it!

It's fresh and really easy to make; you only need to cut the tofu in cubes and marinate it, that's all!

Thread the marinated tofu and red peppers, along with the cubed pineapple, onto the soaked skewers.

Grilled Tofu Bites on Skewers (1 block of extra firm tofu, marinated with ginger and balsamic vinegar and cut into 1/2 inch cubes, placed onto skewers with sweet potatoes and mushrooms; grilTofu Bites on Skewers (1 block of extra firm tofu, marinated with ginger and balsamic vinegar and cut into 1/2 inch cubes, placed onto skewers with sweet potatoes and mushrooms; griltofu, marinated with ginger and balsamic vinegar and cut into 1/2 inch cubes, placed onto skewers with sweet potatoes and mushrooms; grilled)

The tofu in this dish is sliced into cubes, then marinated in a lime tamari dressing to give it full flavour.